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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
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My sweet rolls are a cross between cinnamon buns and kolaches. Package some in decorative cellophane bags for homemade gifts. Ingredients:
2 envelopes (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups warm whole milk (110° to 115°) |
1 cup butter, melted |
3 egg yolks, lightly beaten |
1/2 cup sugar |
2 teaspoons salt |
6 to 7 cups king arthur unbleached all-purpose flour |
filling: |
1-1/3 cups pitted dried plums |
1 cup packed brown sugar |
1 cup flaked coconut |
1 cup chopped pecans, toasted |
1/2 cup butter, melted |
2 tablespoons grated orange peel |
icing: |
1 cup confectioners' sugar |
1/2 cup chopped pecans, toasted |
4 teaspoons orange juice |
2 teaspoons grated orange peel |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the warm milk, butter, egg yolks, sugar, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide dough in half. On a lightly floured surface, roll each half into a 15-in. x 12-in. rectangle. In a small bowl, combine filling ingredients; spread over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 1-in. slices.
4. Place rolls, cut side down, in two greased 13-in. x 9-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 18-22 minutes or until golden brown. Cool in pans for 5 minutes before inverting onto serving plates.
5. Combine the confectioner's sugar, pecans, orange juice and peel until blended. Spoon over warm rolls. Yield: 2-1/2 dozen.
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